U.S. patent number 6,905,717 [Application Number 09/974,629] was granted by the patent office on 2005-06-14 for edible emulsion comprising live micro-organisms and dressings or side sauces comprising said edible emulsion.
This patent grant is currently assigned to Lipton, division of Conopco, Inc.. Invention is credited to Laurence Beck nee Trescol, Gilles Franch, Isabelle Geneau de Lamarliere.
United States Patent |
6,905,717 |
Beck nee Trescol , et
al. |
June 14, 2005 |
Edible emulsion comprising live micro-organisms and dressings or
side sauces comprising said edible emulsion
Abstract
Dressing of W/O/W type containing bifidus m.o. in the internal
waterphase. The m.o. can be present for taste reasons, but also for
nutritional reasons. The emulsions are characterized in that the
outer water phase comprise 0.1-9% organic acids.
Inventors: |
Beck nee Trescol; Laurence
(Talant, FR), Franch; Gilles (Dijon, FR),
Geneau de Lamarliere; Isabelle (Longecourt en Plaine,
FR) |
Assignee: |
Lipton, division of Conopco,
Inc. (Englewood Cliffs, NJ)
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Family
ID: |
8855229 |
Appl.
No.: |
09/974,629 |
Filed: |
October 10, 2001 |
Foreign Application Priority Data
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Oct 11, 2000 [FR] |
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00 13010 |
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Current U.S.
Class: |
426/61; 426/43;
426/602 |
Current CPC
Class: |
A23D
7/0053 (20130101); A23L 27/60 (20160801); A23L
33/10 (20160801); A23V 2002/00 (20130101); A23V
2002/00 (20130101); A23V 2250/18 (20130101); A23V
2250/5424 (20130101); A23V 2250/154 (20130101); A23V
2250/022 (20130101); A23V 2250/628 (20130101); A23V
2250/1614 (20130101); A23V 2250/5086 (20130101); A23V
2200/222 (20130101) |
Current International
Class: |
A23D
7/005 (20060101); A23L 1/30 (20060101); A23L
1/24 (20060101); A23C 023/00 () |
Field of
Search: |
;426/61,43,602,36,99,98,60 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
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0 141 477 |
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May 1985 |
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EP |
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0 508 701 |
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Oct 1992 |
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EP |
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0 997 075 |
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May 2000 |
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EP |
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62220186 |
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Sep 1987 |
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JP |
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5023133 |
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Feb 1993 |
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JP |
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9056351 |
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Mar 1997 |
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JP |
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Other References
WPI Acc. No. 1987-310983/198744 Abstract of patent JP62220186A--1
p. .
International Search Report on Appln. No. PCT/EP 01/11431 dated
Jan. 25, 2002..
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Primary Examiner: Paden; Carolyn
Claims
What is claimed is:
1. A water-in-oil-in-water edible emulsion comprising: an internal
aqueous phase comprising live micro-organisms; a lipid phase to
protect micro-organisms, said internal aqueous phase and said lipid
phase forming a primary water-in-oil emulsion; a conservation
external aqueous phase in which the primary emulsion is
dispersed
wherein the external aqueous phase comprises between 0.1% and 9% of
organic acids and the internal aqueous phase has a maximal acidity
level below 1.5% acetic acid equivalent, and the internal aqueous
and phase lipid phase are at a weight ratio in the range of 1:1 to
1:4.
2. An emulsion as claimed in claim 1, wherein the internal aqueous
phase comprises micro-organisms based on lactic ferments, lactic
yeasts or lactic bacteria, either mixed or not.
3. An emulsion as claimed in claim 2, wherein the internal aqueous
phase is comprised of a mixture of water and of a carrier for the
micro-organisms.
4. An emulsion as claimed in claim 3, wherein the carrier is formed
by yoghurt or cottage cheese.
5. An emulsion as claimed in claim 1, wherein micro-organisms are
selected among the following strains: Lactobacillus Bulgaricus,
lactobacillus Casei, Lactobacillus Acidophilus, Lactococcus Lactis,
Streptococcus Thermophilus, Bifidobacterium Bifidum,
Bifidobacterium Lingum.
6. An emulsion as claimed in claim 1, wherein the lipid phase is
based on vegetable oil and on a lipophilic emulsifier to yield a
water-in-oil emulsion with the internal aqueous phase.
7. An emulsion as claimed in claim 1, wherein the primary emulsion:
external aqueous phase weight ratio is ranging from 80:20 to
40:60.
8. An emulsion as claimed in claim 1, wherein the droplet size in
the primary emulsion is below or equal to 5 microns, preferably
below or equal to 1 micron.
9. An emulsion as claimed in claim 1, wherein the droplet size in
the final emulsion ranges from 1 to 200 microns.
10. Dressing or side sauce, notably salad sauce, comprising an
emulsion according to claim 1.
11. A dressing or a side sauce, notably a salad sauce, as claimed
in claim 10, wherein it comprises flavouring ingredients in
admixture with the emulsion.
Description
BACKGROUND OF THE INVENTION
The present invention relates to water-in-oil-in-water edible
emulsions comprising an internal aqueous phase, said internal
aqueous phase comprising live micro-organisms in sufficient
quantity to impart specific nutritional properties to said edible
emulsion.
The invention relates to a water-in-oil-in-water edible emulsion
comprising: an internal aqueous phase comprising live
micro-organisms; a protective lipid phase for the micro-organisms,
said internal aqueous phase and said lipid phase forming a primary
water-in-oil emulsion; an external conservation aqueous phase in
which the primary emulsion is dispersed.
The processing of water-in-oil-in-water edible emulsions using live
micro-organisms in the internal aqueous phase of an edible
water-in-oil-in-water emulsion is known already. The only known
embodiments are concerned with dairy products or derivatives
therefrom, forming a water-in-oil-in-water emulsion in which the
internal aqueous phase comprises active bacterial bodies, the
external aqueous phase being formed by a dairy product, whether
fermented or not.
In addition to that, available information on active bacterial
bodies or live micro-organisms used in the above mentioned dairy
edible emulsion all refer to the use of the bifidus-type bacteria
which, because of its properties and large availability, is a live
organism which is widely used in the agro-food industry.
The basic principle for the implementation of such live
micro-organisms-containing water-in-oil-in-water emulsions is that
they should benefit from the presence of these live micro-organisms
which impart specific properties and a specific organoleptic
quality to the emulsion, whereas live micro-organisms would be
destroyed when put into contact with the components of the external
aqueous phase (organic acids) which give its organoleptic qualities
to the emulsion (or to the dressing itself). This sets the problem
of keeping micro-organisms alive in such emulsions or
dressings.
Therefore, one technique which is frequently used consists in
identifying and selecting bifidus-type bacteria which are
particularly resistant, according to the medium or to the external
phase in which the bacteria is to be preserved. Such techniques are
not widely applied and can be extremely limitative, with their cost
and implementation time being often incompatible with industrial
requirements; the use of such techniques is therefore rather
limited.
The modification of the very state of micro-organisms has also been
contemplated, i.e. of the bifidus bacteria, and a modification of
its state so as to get it in dried or frozen state after addition
of a stabiliser has been envisaged. Other processes consisted in
trying to obtain the bifidus bacteria in a powder form so as to
increase its strength in an acid environment. Trials have also been
carried out aiming at deep-freezing the bifidus bacteria or at
getting it in a granular state, still with an aim to increasing its
specific strength in an acid environment.
None of these techniques can be implemented in any given situations
or with all types of live micro-organisms, nor can they be applied
in water-in-oil-in-water edible emulsions other than those based on
dairy products.
It is therefore an object of the present invention to offer a novel
water-in-oil-in-water edible emulsion which would overcome the
drawbacks mentioned above and which would be capable of comprising
a sufficient level of live micro-organisms so as to provide the
emulsion with specific nutritional properties and taste, said
water-in-oil-in-water emulsion being sufficiently acid to be used
as a side sauce.
Another object of the present invention is to offer a novel
water-in-oil-in-water edible emulsion which can, at the level of
its internal aqueous phase, favour a good conservation of live
micro-organisms.
Another object of the present invention is to offer a novel
water-in-oil-in-water edible emulsion which is not restricted by
the use of a particular type or form of live micro-organisms.
Yet another object of the present invention is to offer a novel
water-in-oil-in-water edible emulsion which is particularly simple
to implement, thanks to the use of traditional ingredients, notably
as carriers for live micro-organisms.
Yet a further object of the present invention is to offer a
dressing or a side sauce, notably a salad sauce, comprising live
micro-organisms, having particularly beneficial organoleptic and
nutritional properties.
SUMMARY OF THE INVENTION
These objects are achieved by means of a water-in-oil-in water
edible emulsion comprising: an internal aqueous phase comprising
live micro-organisms; a protective lipid phase for the
micro-organisms, said internal aqueous phase and said lipid phase
forming a primary water-in-oil emulsion; an external conservation
aqueous phase in which said primary dispersion is dispersed,
characterised in that the external phase comprises between 0.1% and
9% of organic acids.
These objects are also achieved by a dressing or a side sauce,
notably a salad sauce, comprising a water-in-oil-in-water edible
emulsion comprising: an internal aqueous phase comprising live
micro-organisms; a protective lipid phase for the micro-organisms,
said internal aqueous phase and said lipid phase forming a primary
water-in-oil emulsion; an external conservation aqueous phase in
which said primary dispersion is dispersed,
characterised in that the external phase comprises from 0.1% to 9%
of organic acids.
DETAILED DESCRIPTION OF THE INVENTION
The objects of the present invention will be better understood in
the light of the specification, tables and examples of the
embodiments described hereafter, which are given by way of example
and should not be construed as being a limitation to the present
invention.
The water-in-oil-in-water edible emulsion of the invention
comprises an internal aqueous phase comprising live
micro-organisms, a protection lipid phase for the micro-organisms,
said internal aqueous phase and said lipid phase being emulsified
together so as to yield a primary emulsion. The
water-in-oil-in-water edible emulsion according to the invention
also includes an external conservation aqueous phase in which the
primary emulsion as described earlier is then dispersed.
The water-in-oil-in water edible emulsion of the invention is more
specifically, but not exclusively, aimed at forming a dressing or a
side sauce, notably a sauce for salads, meat or fish, having a
variable rheological state, which can be for example a liquid,
creamy, semi-liquid or semi-solid state.
According to the invention, the internal aqueous phase comprises
live active principles, i.e. micro-organisms, which can be--in a
non limitative way--based on lactic ferments, lactic yeasts or
lactic bacteria per se, or based on a simple or complex mixture of
any of such ferments, yeasts or bacteria.
According to the invention, the internal aqueous phase is the phase
in the final emulsion which will provide it with its specificities
and specific nutritional and organoleptic qualities due to the
presence of live micro-organisms and which will therefore make up
the carrier medium for the live micro-organisms. According to the
invention, the internal aqueous phase is advantageously formed by a
mixture of water and of a carrier containing the micro-organisms.
In a particularly interesting embodiment of the invention, the
carrier is formed by yogurt or cottage cheese.
In order to maintain an acceptable level of live micro-organisms
over time, as for example 10.sup.6 bacteria/gram of sauce, the
acidity level of the internal aqueous phase should exceed a maximum
acidity level of 1,5% acetic acid eq. in an emulsion according to
the invention.
In an advantageous yet non limitative manner, the micro-organisms
which can be used in the aqueous phase according to the invention
are selected among the following species: Lactobacillus Bulgaricus,
Lactobacillus Casei, Lactobacillus Acidophillus, Lacococcus Lactis,
Streptococcus Thermophilus, Bacterium Bifidum and Bifidobacterium
Lingum.
The main role of the protective lipid phase for the micro-organisms
is to protect micro-organisms against the attack, and more
specifically against the acidity, of the external aqueous phase,
still enabling a primary emulsion to be achieved between the
internal aqueous phase and the lipid phase itself. This is the
reason why the protective lipid phase will be based on oil, more
particularly on vegetable oil, and on a lipophilic emulsifier so as
to yield a water-in-oil emulsion along with the internal aqueous
phase. Emulsification operations will be carried out according to
traditional techniques which are well known to those skilled in the
art.
Advantageously, a primary emulsion having improved characteristics
is obtained when the weight ratio between the internal aqueous
phase and the lipid phase ranges from 1:1 to 1:4, preferably from
15:25 to 15:60, i.e. preferably from 0.6 to 0.25.
The mixture of the internal aqueous phase and the lipid phase can
be achieved by means of a high shear emulsification technique which
yields a fine emulsion so that the droplet size in the primary
emulsion is smaller or equal to 5 microns, preferably smaller or
equal to 1 micron.
The water-in-oil-in-water edible emulsion according to the
invention also comprises an external conservation aqueous phase in
which the primary emulsion is dispersed, the overall role of said
phase being to insure the preservation of the emulsion and to
contribute to its organoleptic feature, i.e. to the taste of the
final edible emulsion. In that end, the external aqueous phase
comprises organic acids which give it its own taste and flavour,
said organic acids comprising, either alone or in combination, and
in a non limitative way, acetic acid, citric acid, malic acid
tartaric acid, gluconic acid or lactic acid.
As organic acids impart to the final emulsion an acidity to which
live micro-organisms are particularly sensible, it is crucial to
limit the level of organic acids without having a negative impact
on the taste or flavour, and more generally speaking on the
organoleptic properties of the final edible emulsion.
According to the invention, it has been shown and demonstrated that
the external aqueous phase of the edible emulsion should comprise
from 0.1% to 9% organic acids so as to achieve good conservation of
the product over time, without the growth of undesirable germs,
while obtaining an edible emulsion having satisfactory taste,
flavour and organoleptic properties and maintaining micro-organisms
alive in the internal phase.
Depending on the selected embodiments, the external aqueous phase
can also comprise a hydrophilic emulsifier, or even yogurt, so as
to provide an interesting variation in taste, mainly for
embodiments concerning dressings or side sauces, notably salad
sauces.
The mixture of the external aqueous phase and of the primary
emulsion can be achieved via any of the techniques and processes
which are well known to those skilled in the art and notably via a
slow emulsification process of the STEPHAN type, preferably a cold
process, and care should be taken to make sure that the droplet
size obtained in the final emulsion is in the range of from 10 to
200 microns, preferably from 50 and 100 microns.
It is also possible to produce an external aqueous phase obtained
by a process involving a cooking operation.
Generally speaking, care should be taken so as to make sure that a
final water-in-oil-in-water edible emulsion is obtained, in which
the weight ratio between the primary emulsion and the external
aqueous phase is between 1:80 and 40:60, i.e. between 4 and
0.666.
Practically speaking, care should be taken so as to obtain a final
edible emulsion in which the quantity of lipid phase is always
greater than that of the internal aqueous phase, the proportion of
the lipid phase in the final edible emulsion being ideally close to
25% although this level is difficult to achieve.
The preferred embodiments of the invention relate to a
water-in-oil-in-water emulsion formed by a dressing for salads.
Other preferred embodiments of the invention are side sauces having
a low level of oil.
In both cases, dressings and side sauces, notably salad sauces,
will include flavour ingredients admixed in the
water-in-oil-in-water emulsion. In such a case, flavour ingredients
can be in a liquid or semi-liquid form and can be based on mustard,
flavouring herbs, flavouring vegetables (garlic, onions, etc.).
EXAMPLE 1
In this series of examples, trial 1 is a water-in-oil-in-water
edible emulsion according to the invention, trial 2 being a simple
water-in-oil emulsion which does not incorporate the external
aqueous phase.
In trial 1, the overall yogurt taste of the considered emulsions is
provided by the external yogurt aqueous phase which is
pasteurised.
Mixtures of the different phases have been produced according to
traditional slow emulsification techniques of the STEPHAN-type.
TABLE 1 Example 1 Trial 1 (W-O-W) Trial 2 (W-O) 1. INTERNAL AQUEOUS
PHASE Water Sugar 3.50 16.85 Salt 1.00 Yogurt 0.00 1.00 Alcohol
vinegar 10.00 20.00 Xanthan 0.00 3.00 0.15 SUB TOTAL 14.50 41.00 2.
LIPID PHASE Sunflower oil 58.60 58.60 PRPG (lipophilic emulsifier)
0.40 0.40 SUB TOTAL 59.00 59.00 3. EXTERNAL AQUEOUS PHASE
10.degree. alcohol vinegar 3.00 Salt 0.50 Water 12.65 Tween 60
(hydrophilic emulsifier) 0.20 Xanthan 0.15 Yogurt 10.00 SUB TOTAL
26.50 TOTAL 100.00 100.00 Quantity of living germs (Lactobacillus
Bulgaricus + Streptococcus Thermophilus) At t0 1.00 .multidot.
10.sup.7 4.00 .multidot. 10.sup.7 At t + 1 month at 8.degree. C.
5.10 .multidot. 10.sup.7 6.20 .multidot. 10.sup.7 At t + 2 months
at 8.degree. C. 7.00 .multidot. 10.sup.7 1.00 .multidot.
10.sup.4
The follow-up of the number of living bacteria in the emulsions,
stored at 8.degree. C., has been carried out at regular intervals,
i.e. one month and two months after the initial emulsions were
produced.
A comparative analysis of trials results indicates a progressive
destruction of micro-organisms after two months in a water-in-oil
emulsion, whereas micro-organisms are being preserved after two
months in a water-in-oil-in-water emulsion, despite the presence of
a significant acidity level of the external phase due to the use of
vinegar.
TABLE 2 TRIAL 1 TRIAL 2 PH 3.50 3.10 Overall acidity (.degree. ac)
0.30 0.32 Dry extract (%) 61.60 61.00
Table 2 above shows, for each of trials 1 and 2, the overall
physico-chemical features of the produced edible emulsions.
EXAMPLE 2
Table 3
In this series of trials, Trials A and B correspond to
water-in-oil-in-water edible emulsions according to the invention,
trial C corresponds to a simple water-in-oil emulsion which does
not incorporate the internal aqueous phase.
In each of these examples, the overall yogurt flavour of the
considered emulsions is imparted by the external aqueous phase.
The various phases have been mixed together via traditional
STEPHAN-type emulsification techniques.
It can be noted that the major differences between trials A and B
concern the quantity of vinegar in the external phase which leads
to an increase in acidity in trial B as compared to trial A.
The comparative analysis of the thus obtained emulsions shows that
in the case of trial C which is not according to the invention,
there is a significant destruction of micro-organisms within 1
month after emulsions have been produced.
Conversely, it can be noted that in the examples according to the
invention (trials A and B), there is a difference in the
conservation of micro-organisms strains 1 month after the emulsions
have been manufactured, indicating an improved conservation for
trial A in which the acid level in the external phase is lower.
This shows the negative impact of an increase in the acidity level
of the external aqueous phase, indicating a partial permeation of
the protective lipid phase in the case of trial B, leading to a
destruction of the strains; trial A (3% of 10.degree. alcohol
vinegar in the external phase) yielded good results.
The embodiment of this example clearly shows the protective effect
of the intermediary oily membrane formed by the lipid phase over
the conservation of micro-organisms.
A follow-up of the quality of live micro-organisms in the product
stored at 8.degree. C., has been carried out at t0 and 1 month
after the final emulsions were manufactured; this was achieved by
means of two distinct measurements so as to reduce error
margins.
TABLE 3 Example 2 TRIAL A TRIAL B TRIAL C TYPE OF EMULSION (W-O-W)
(W-O-W) (O-W) 1. INTERNAL AQUEOUS PHASE Water 3.50 3.50 Sugar 1.00
1.00 Yogurt 10.00 10.00 SUB TOTAL 14.50 14.50 0.00 2. LIPID PHASE
Sunflower oil 58.60 58.60 60.00 PRPG (lipophilic emulsifier) 0.40
0.40 SUB TOTAL 59.00 59.00 60.00 3. EXTERNAL AQUEOUS PHASE
10.degree. alcohol vinegar Sugar 3.00 9.00 3.00 Salt 0.00 0.00 1.00
Water 0.50 0.50 0.50 Tween 60 12.65 6.65 15.15 (hydrophilic
emulsifier) 0.20 0.20 0.20 Xanthan 0.15 0.15 0.15 Yogurt 10.00
10.00 20.00 SUB TOTAL 26.50 26.50 40.00 TOTAL 100.00 100.00 100.00
4. ANALYSIS PH 3.55 3.33 3.47 Total acidity (%) 0.44 1.12 0.48 Salt
(%) 0.53 0.56 0.59 Dry extract 63.80 63.40 62.30 5.
MICRO-BIOLOGICAL ANALYSIS AT t0 (germs/g) (LB + LT)* 1.sup.st
measurement 7.00 .multidot. 10.sup.6 1.40 .multidot. 10.sup.6 3.30
.multidot. 10.sup.7 (LB + ST)* 2.sup.nd measurement 5.00 .multidot.
10.sup.6 1.00 .multidot. 10.sup.6 3.30 .multidot. 10.sup.7 Total
mesophilic germs <10 <10 10 Yeasts <50 <50 <50
Moulds <50 <50 Faec. Col. <10 <10 <10 6.
MICRO-BIOLOGICAL ANALYSIS AFTER 1 MONTH AT 8.degree. C. (germs/g)
(LB + ST)* 1.sup.st measurement 1.30 .multidot. 10.sup.3 20 10 (LB
+ ST) 2.sup.nd measurement 1.50 .multidot. 10.sup.4 70 5.00
.multidot. 10.sup.2 *LB = Lactobacillus Bulgaricus ST =
Streptococcus Thermophilus
Trials lead to the conclusion that water-in-oil-in-water edible
emulsions can be produced which initially contain live
micro-organisms, said water-in-oil-in-water edible emulsions having
an overall acidic character along with nutritional properties
linked to the presence of organic acids, with the proviso that live
micro-organisms are protected by a protective lipid phase and with
the proviso that the level of organic acids is limited, as well as
the acidity level of the internal aqueous phase. These measures
then make it possible to maintain the activity of micro-organisms
over a sufficient period of time and hence to obtain a
water-in-oil-in-water edible emulsion having strong organoleptic
and nutritional qualities.
* * * * *